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Easy Hearty Chicken Tortilla Soup

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A comforting and flavorful chicken tortilla soup with smoky chipotle, fire-roasted tomatoes, and a creamy texture achieved by blending part of the soup. Perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1–2 chipotle peppers in adobo sauce (adjust to taste)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • 1 cup frozen corn kernels
  • 1 (15 oz) can black beans, drained and rinsed (optional)
  • 4–5 corn tortillas, cut into strips and lightly toasted
  • Diced avocado (for topping)
  • Chopped cilantro (for topping)
  • Lime wedges (for serving)
  • Shredded cheese (Monterey Jack or cheddar, for topping)
  • Sour cream or Greek yogurt (for topping)

Instructions

  1. Dice the onion, bell pepper, and mince garlic. Cut tortillas into thin strips and lightly toast them in a dry skillet over medium heat until crispy and golden, about 3-4 minutes. Set aside. Drain and rinse black beans and corn if using canned or frozen.
  2. In a large pot, combine chicken breasts, chicken broth, fire-roasted tomatoes (with juices), diced onion, minced garlic, and chipotle peppers. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cover and cook until chicken is cooked through, about 15 minutes (internal temperature should reach 165°F).
  3. Remove the chicken breasts and shred finely using two forks. Return shredded chicken to the pot.
  4. Stir in diced bell pepper, corn, black beans, cumin, smoked paprika, oregano, salt, and pepper. Simmer uncovered for another 10 minutes to let flavors meld and peppers soften.
  5. Optional: Using an immersion blender, puree about one-third of the soup directly in the pot until smooth, or transfer a portion to a blender and blend, then return to the pot to create a creamy texture.
  6. Taste and adjust seasoning before serving. Add extra lime juice or salt if desired. If soup is too thick, add a splash of broth or water; if too thin, simmer uncovered a bit longer.
  7. Serve hot topped with toasted tortilla strips, diced avocado, chopped cilantro, shredded cheese, sour cream or Greek yogurt, and lime wedges.

Notes

Toast tortilla strips for added crunch. Simmer gently to keep chicken tender and broth clear. Blend part of the soup for a creamy texture without cream. Adjust chipotle peppers to control heat. Use rotisserie chicken to save time. Substitute vegetable broth and omit chicken for a vegetarian version.

Nutrition

Keywords: chicken tortilla soup, easy soup recipe, hearty soup, chipotle soup, comfort food, weeknight dinner, Mexican soup

Find it online: https://jodierecipes.com/easy-hearty-chicken-tortilla-soup-recipe-5-steps-for-perfect-comfort-meal/